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1 March 2017 Dhundhar Murgh Main Course, Non-Veg

A regional delicacy of chicken cooked with sharply sour raw mango and flavoured with ginger and refreshing mint which contribute to its distinctive spicy kick.

INGREDIENTS

Chicken Leg boneless – 600 gms

Refined oil – 100 ml

Bay leaves – 2 nos

Cloves – 4 nos

Cinnamon stick – 1” long piece

Black cardamom – 1 nos

Green cardamom – 3 nos

Ginger (paste) – 1 tablespoon

Garlic (paste) – 2 tablespoon

Onion (chopped) – 200 gms

Ginger (chopped) – 1 tablespoon

Raw mango (chopped) – 1 tablespoon

Turmeric powder – ½ teaspoon

Red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Salt – to taste

Yoghurt (beaten) – 225 gms

Chicken stock – 200ml

Mint leaves (Chopped) – 5 sprigs

Fresh coriander (Chopped) – 5 sprigs

Cardamom powder – ½ teaspoon

METHOD OF PREPARATION

  • Heat oil in a heavy bottom vessel, add bay leaves, cloves, cinnamon, black cardamom, green cardamom and let it crackle.
  • Add ginger garlic paste and cook for 2-3 minutes.
  • Add chicken pieces, chopped onion, raw mango and ginger in it saute for 5 minutes and then add red chilli powder, turmeric powder, coriander powder, salt to taste and cook on simmer for 15 minutes.
  • Add yoghurt to it and cook till gravy leaves oil.
  • Add chicken stock and cook till the chicken is tender.
  • Finish with chopped mint, coriander and cardamom powder.

Recipe by: Chef Sameer Shah, Executive Chef - Rambagh Palace, Jaipur